Tiffiny Hall shares her incredibly simple and delicious vegan Banoffee chia pudding recipe – for those who want a sweet treat without the added sugar and dairy.
Generally, Banoffee Pie recipes are made from high-calorie cream and toffee (from boiled condensed milk, or dulce de leche), but Tiffiny Hall’s Banoffee chia pudding is plant-based and light-as-air.
The recipe incorporates coconut milk and yoghurt – FYI coconuts are packed with manganese, which is essential for bone health – and antioxidant chia seeds (which also have a great amount of Omega-3).
For a healthier twist on Banoffee and a guilt-free dessert, try Hall’s no-bake concoction.
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Banoffee chia pudding
- ⅓ cup coconut milk
- ½ cup water
- ¼ cup chia seeds
- 2 tbs coconut yoghurt
- ½ tsp vanilla extract
- 1 banana
- 2 tsp maple syrup
- 10g coconut flakes
- Place the coconut milk, water and chia seeds in a small bowl and whisk to combine. Divide this mixture between four glasses and refrigerate for two hours, or overnight.
- Mix together the yoghurt and vanilla, then spoon evenly over the puddings.
- Right before serving, slice the banana and divide between the puddings, drizzle with syrup and sprinkle with coconut flakes.
Images and text are from ‘Snack Power’ by Tiffiny Hall, food photography by Brent Parker Jones (Murdoch Books RRP $32.99). Out now.